Apple Cider Sauce

2 c. apple cider
3 Tbsp light brown sugar
2 Tbsp cornstarch
2 Tbsp lemon juice
1/4 tsp gr. nutmeg
1/4 tsp gr. cinnamon
1/4 c. butter, (softened)

Whisk together first 6 ingredients in a medium saucepan. Bring to a boil over medium heat, whisking constantly and boil (whisking) 1 minute. Remove from heat, and add butter, whisk until melted. Serve warm over pancakes.

Blueberry Sauce

2 c. blueberries (fresh or frozen)
1/3 c. apple juice
1/4 c. sugar
1 Tbsp corn starch

Blueberry Sauce: Combine blueberries and apple juice in small saucepan; simmer for 5 minutes. In a separate bowl, combine sugar and corn starch and add to berry mixture, gently stirring until it boils. Remove from heat and let cool slightly (or until thickened).
Serves: 4

Blueberry/Wine Pancake Sauce

8 tsp cornstarch
2 c. water
2 c. fresh blueberries
1 c. sugar
2 Tbsp butter
2 tsp fresh lemon juice
1 Tbsp. Port Wine

In a small saucepan mix cornstarch with the water until smooth. Add fresh blueberries and sugar and cook over low heat until thick and transparent, stirring constantly. Blend butter, fresh lemon juice, Port Wine. Serve warm over pancakes. Makes approx 3 cups sauce.

Blueberry and Peach Pancake Sauce

2/3 c. fresh peaches
2/3 c. fresh blueberries
2 tbsp sugar
1/3 c. apple juice

In a saucepan, combine half of the peaches and blueberries, along with all the sugar and apple juice. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
Add rest of fruit and stir well.
Serve warm over pancakes.

Caramel Pecan Pancake Sauce

6 ounces caramels, chopped
3/4 c. cream (whipping)
1/3 c. chopped pecans
1 Tbsp flaked coconut
1 Tbsp rum or brandy (optional)

In a small, non-stick saucepan over low heat, melt together caramels and cream, stirring occasionally, until smooth and combined. Add pecans, coconut and rum or brandy; stir to combine, then remove from heat. Set aside and keep warm.

Chocolate Pancake Sauce

1 Tbsp unsweetened cocoa powder
2 tsp cornstarch
3 Tbsp milk
1 1/2 ounce dark chocolate
1 Tbsp butter
1/2 cup light corn syrup
1/4 tsp vanilla

In a bowl, mix together cocoa powder and cornstarch then mix in milk; set aside.
In a small saucepan, break-up dark chocolate into small pieces; add butter and corn syrup. Heat over low heat, stirring until all ingredients are well blended.
Then pour in reserved cocoa powder and milk mixture.
Bring sauce to a boil over low heat, stirring; simmer mixture slowly for 1 minute.
Remove from heat and mix in vanilla. Serve warm over pancakes.

Cranberry Pancake Sauce

1 bag fresh cranberries
1 c. sugar
1 c. orange juice or water

Mix all ingredients in a medium sauce pan. Bring to boil. Simmer until berries pop.
Chill until ready to serve.

Cherry Pancake Sauce

2 c. sweet cherries - pitted and halved
1/2 c. orange juice
1/4 c. sugar
2 tsp cornstarch
1 tsp grated orange peel
1/8 tsp gr. cinnamon

In a medium saucepan, combine the sugar, cornstarch and cinnamon; add orange juice, cherries and orange peel. Bring to a boil over medium-high heat; boil until thickened. Serve over warm pancakes or waffles.

Lemon Pancake Sauce

1 c. sugar
2 Tbsp corn starch
1-1/2 c. hot water
1/2 c. lemon juice
1/4 c. butter, softened
zested rind of one lemon

In a small pan over medium heat, combine sugar, cornstarch, hot water, and lemon juice. Bring to a gentle boil. Add butter and lemon rind, stirring until dissolved.

Buttered Orange Pancake Sauce

1 stick butter, melted
3 Tbsp cornstarch
2/3 c. sugar
1 ounce julienned orange zest
2 c. orange juice (heated)

Melt the butter with the cornstarch for 1 minute to make a white roux. Stir in the heated orange juice and then the remaining ingredients. Continue stirring over medium heat while thickening. Bring to boil, then simmer for 5 minutes.

Orange Pineapple Pancake Sauce

1 1/4 c. orange juice
1 Tbsp cornstarch
1 1/4 c. orange juice
2 tsps butter
1 8-oz. can pineapple tidbits, drained
1 bannana, sliced

In a small suacepan, combine sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in butter and pineapple. While sauce is still warm, stir in sliced bannana and pour over pancakes

Buttered Raspberry Sauce

1 pkg frozen raspberries
1 c. sugar
1/2 c. (1 stick) butter
1 c. water

Combine water, butter and sugar in saucepan, cook until mixture thickens, stir in frozen raspberries cook and stir until boiling. Cook until thickens. Serve warm.

Buttered Rum Pancake Sauce

1 c. sugar
1 Tbsp flour
1/2 c. half-and-half
1/2 c. butter
4 tsp light rum or 1/4 teaspoon rum extract

In a small saucepan, combine sugar and flour. Stir in half-and-half and butter. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat; stir in rum. Refrigerate until needed.

Strawberry Sauce

1 pkg frozen strawberries (unsweetened)
1/2 c. water
1 Tbsp sugar
2 tsp cornstarch

In saucepan over medium-high heat, bring strawberries, water, sugar and cornstarch to boil; cook for 1 minute or until thickened.

Strawberry Peach Pancake Sauce

1 c. sliced strawberries
2 peaches, peeled, pitted, and coarsely chopped
1 Tbsp Grand Marnier
1/4 tsp vanilla
Confectioners' sugar to taste

Place strawberries, peaches, Grand Marnier, and vanilla in a blender or a food processor fitted with the metal blade and whirl until smooth. Add confectioners' sugar to desired sweetness.